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Old 06-13-2013, 07:08 PM   #1
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Default 6-7 month fruit lambic recipe

I have been really interested in brewing a lambic. However, I will only have about 6-7 months to brew it. I was wondering if it is possible to brew a lambic, or fruit lambic within this time frame. And, if so, what the best times to add the bugs and fruit would be. Thank you!


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Old 06-14-2013, 02:46 PM   #2
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You could probably get away with making a fermentable wort (pils and flaked wheat, mash ~148 F), and pitching all your microbes together at the start of primary (some dregs from your favorite lambics is a good booster for a Wyeast or White Labs blend). After three, months rack onto your desired fruit and oak. When the gravity stabilizes in 2-3 months, bottle and enjoy. This will lack the complexity of the long-aged real deal, but it’ll be pretty good.


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Old 06-20-2013, 12:40 AM   #3
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Another idea would be to start with a sour mash and then do what oldsock says and pitch bugs/sacc strain to ferment the wort, you may get a more sour beer that way. Just a thought.
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Old 06-24-2013, 02:04 PM   #4
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In my lambics, the 6-7 month mark tastes like old socks and horses' asses. 12 months is where it turns the corner, 20-24 months is where it really gets magical.

In my experience, there is no sense in trying to rush a beer. The beer will tell you when it's done, not the other way around.
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Old 06-25-2013, 06:06 AM   #5
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I highly recommend a sour mash brew if you want something sour and quickly I have made two batches with a two day mash and they ferment out in 5-10 days keg and enjoy by day 14! No lie, amazing, simple, cheap, and delicious
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Old 06-26-2013, 03:16 AM   #6
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How does the taste of the sour mash differ from the taste of a lambic drawdy10?
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Old 06-26-2013, 10:22 AM   #7
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Quote:
Originally Posted by chad_ View Post
How does the taste of the sour mash differ from the taste of a lambic drawdy10?
Very different. A sour mash should lend a clean, simple sourness from the Lacto. A lambic is much more complex due to the numerous critters responsible for its souring, along with the length of time it takes to sour.
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Old 06-26-2013, 10:26 AM   #8
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Quote:
Originally Posted by joshrosborne View Post
Very different. A sour mash should lend a clean, simple sourness from the Lacto. A lambic is much more complex due to the numerous critters responsible for its souring, along with the length of time it takes to sour.
Exactly. I've had short-term lambics that simply didn't taste like lambics--they were lacking in complexity. Sour mashing is a great way to make simple sours, especially a Berliner Weisse, but lambics need time.
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Old 06-26-2013, 06:21 PM   #9
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Quote:
Originally Posted by chad_
How does the taste of the sour mash differ from the taste of a lambic drawdy10?
Chad, if you want some thing fast it is amazing. It's like a real tart lemonade that tastes great and refreshing cold with cold carbonation. Everyone that likes lambics and other sours has loved this sour mashed Ale. It's very cheap and quick.
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Old 06-27-2013, 07:45 PM   #10
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Quote:
Originally Posted by Bazaar View Post
I've had short-term lambics that simply didn't taste like lambics--they were lacking in complexity.
This is exactly why I say you can't tell beer when it's done - it tells you.


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